Lean and Green RecipesRecipes for those on the Plan or Keto or Low-Carb Diet
 

 

 
Simply Press ctrl+p or command+p to print this page. Click Here to Go Back to the Recipe

Ingredients

  • 4 large Portobello Mushroom Caps
  • 1 lbs Lean Ground Beef
  • 2 tbsp Onion Chopped
  • 1/4 cup Poblano Peppers Diced
  • 1 small Garlic Cloves Minced
  • 1 (14.5oz.) can Diced Tomatoes
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Dried Parsley
  • 1/4 tsp Salt (optional)*
  • 1/4 tsp Black Pepper
  • 4 oz Reduced-Fat Cheddar Cheese Spiraled
OPTAVIA Counts:
  • 1
    Lean
  • 3
    Green
  • 2
    Condiment

Instructions

  1. preheat broiler to low. Remove stems, and gently scrape out the gill from the underside of the mushroom cap and discard. Rub olive oil onto mushrooms and place on a baking sheet. Broil until tender, about 4 to 5 minutes.
  2. Meanwhile, cook beef with onion, pepper, and garlic in a large skillet until brown over medium-high heat. Reduce heat, add tomatoes and spices, and simmer for 10 minutes.
  3. Divide the mixture into four portions, then scoop one portion into each mushroom cap (serve any excess filling alongside the mushroom). Sprinkle approximately 1oz. of cheese on top of each mushroom.

Subscribe to our Newsletter

Subscribe to our newsletter and get lean and green recipes delivered right to your email inbox!

Copyright © 2024. All rights reserved.